What is the belly fried, what is the belly core, what is the belly core

Stir-fried in oil haha

Ingredients for belly bursts:

Ingredients: 500 grams of lamb tripe.

Excipients: 30 grams of coriander.

Seasoning: 8 grams of peanut oil, 100 grams of green onions, 15 grams of ginger, 20 grams of garlic (white skin), 40 grams of soy sauce, 3 grams of salt, 5 grams of monosodium glutamate, 30 grams of cooking wine, 30 grams of vinegar, 30 grams of sesame paste, 10 grams of chili oil.

Belly burst features.

The taste is delicious, crispy and tender.

The practice of belly bursting.

1.Roll the tripe or tripe over and wash thoroughly;

2.Cut the belly into small pieces or slices, separate the thick belly and the thin belly, and put them into a basin or ** respectively;

3.Wash the green onion, cut 60 grams diagonally into shreds, and 40 grams into fine shreds;

4.Wash the ginger and cut into thin slices;

5.Peel the garlic and cut it twice;

6.Wash the parsley and finely chop it;

7.The sesame paste is first opened with cold white sauce, and then refined salt is added to make a thin sesame paste;

Burst belly. 8.Take a few small plates, put an appropriate amount of soy sauce, thin sesame sauce, rice vinegar and chili oil into each small plate, adjust the taste, and then sprinkle some chopped green onion and coriander to make a seasoning sauce for later use;

9.Put 80 grams of peanut oil in the wok on the heat, heat it over high heat and smoke, first into the thick belly, then the thin belly;

10.Add shredded green onions, ginger slices, garlic slices, flip with a frying spoon, stir-fry, change color slightly, immediately add cooking wine and monosodium glutamate, stir-fry twice, and quickly remove from heat;

11.Remove from pan and serve. When serving, dip it in the prepared sauce and eat.

Beijing belly is not fried, it is eaten with blanched water and dipped in small ingredients.

The belly core of stir-fried belly refers to pork belly.

The raw materials needed for stir-frying pork belly are pork belly, baking soda, star anise, Sichuan pepper, green radish, pepper, green pepper, etc., and its main nutrient is protein.

Pork belly is the stomach of pigs, which has the effect of curing weakness and fatigue, diarrhea, diarrhea, thirst, frequent urination, and children's accumulation, and can cook a variety of delicacies with pork belly.

The pork belly is divided into bins to explode. It is divided into belly kernels, loose seeds, real letters, mushrooms, and belly plates. The belly core, that is, the true faith.

Ingredients: 250g fresh shutters, 200g cabbage, a little pepper, appropriate amount of green onion and ginger, 30ml cooking wine

Excipients: 5 tablespoons of sesame paste, 1 tablespoon of leek flowers, 1 piece of fermented bean curd, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 2 teaspoons of salt, 1 teaspoon of chili oil, 1 teaspoon of sesame oil.

Steps: 1. Prepare the number of seasonings that need to be rented, if there is no ready-made chili oil, you can use dried chili peppers to squeeze. Soak the dried chili peppers in water for 10 minutes.

2. Add water to the sesame paste little by little, spread it in one direction, slide it through the sesame paste with chopsticks, clean the lines, and slowly disappear later.

3. Put the bean curd in a small bowl and crush it, preferably with some bean curd soup.

4. Put the crushed bean curd and leek flowers into the sesame paste and stir well in one direction.

5. Add light soy sauce, salt and sugar and mix well.

6. Heat the pan with cold oil, dry the dried chili peppers, put them in the oil over low heat, stir-fry until fragrant, take them out, and add them to the sesame paste as you eat.

7. After everything is ready, take out the fresh shutters and wash them with water for many times for later use.

8. Put enough water into the pot to boil, put in Sichuan pepper, green onion and ginger and cooking wine, put the shutters in the fence, keep the pot boiling, three up and three down.

9. Don't put too many shutters in the fence at one time, as it will be heated unevenly. Blanch for a few seconds, the shutters are slightly rolled and have a slight elasticity.

10. Stir-fried cabbage, the cabbage leaves are selected, and the taste is the best. The water should still be fully boiled and scalded until soft.

Hello, the method of stir-frying fish maw is as follows:

Raw materials: fish maw;

Ingredients: celery, green pepper, red pepper;

Seasoning: chili, pickled ginger, soy sauce, bean paste, sugar, green onion, salt, sesame oil, starch.

Method: 1. Rinse the fish maw slightly and blanch it slightly in boiling water.

2. Remove the drained water and put it in a bowl, put salt to rub the mucus, clean it with water and set aside.

3. Shred green and red peppers and tender ginger; After cutting the celery into sections, put an appropriate amount of salt, mix well and marinate; Cut the chives into inch pieces; Pickled chili pepper and ginger minced; Add an appropriate amount of water to the starch to form water starch.

4. Put the bean paste, soy sauce, sugar, pickled chili pepper and minced ginger in a bowl to make the seasoning.

5. Put oil in a pot and cook until it is 60% hot, then stir-fry the fish maw for a few seconds.

6. Push to the edge of the pot and stir-fry with the seasoning until fragrant.

7. Push the fish maw in and stir-fry well with the seasoning.

8. Push to the side of the pot again, add the green and red pepper shreds, green onion segments, tender ginger shreds, and decant the celery vegetable section to remove the marinade.

9. Add an appropriate amount of salt and stir-fry about one minute before thickening.

10. Remove from the pot and put a simple dish on the table.

Hope it works for you, hope